Hash Brown Vegan Recipe Easy and Crispy Breakfast Delight

Who doesn’t love crispy, golden hash browns? They’re the ultimate comfort food and a breakfast staple for many.

But if you follow a vegan lifestyle or just want to avoid animal products, you might think that perfectly crispy hash browns are off the table. Not at all!

This hash brown vegan recipe is simple, delicious, and uses only plant-based ingredients to deliver that irresistible crunch and flavor you crave.

Whether you’re a seasoned vegan, just exploring plant-based options, or cooking for friends and family with dietary restrictions, this recipe is sure to impress. The best part?

It uses common pantry ingredients and requires minimal prep, making it perfect for busy mornings or casual brunches. Plus, with a few clever tips, you’ll get perfectly golden hash browns every time.

Let’s dive into this easy, tasty vegan hash brown recipe that will become your new favorite!

Why You’ll Love This Recipe

This vegan hash brown recipe is a game-changer for several reasons. First, it’s incredibly easy to make with straightforward ingredients like potatoes, onion, and a few spices.

No complicated binders or specialty items needed. Second, it bakes or fries up crisp without any eggs or dairy, thanks to smart use of starch and oil.

Gluten-free and soy-free options can be easily accommodated, making it accessible for many dietary needs. The texture is crispy on the outside, tender on the inside, and full of flavor with just a hint of onion and seasoning.

You can customize it with herbs, spices, or even add veggies for more nutrition.

Finally, these hash browns are perfect for meal prep or making ahead and reheating, which means you can enjoy a quick, healthy breakfast anytime. For more vegan comfort food inspiration, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Ingredients

• 4 medium russet potatoes (about 2 pounds), peeled
• 1 small yellow onion, finely grated
• 2 tablespoons cornstarch or arrowroot powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional for smoky flavor)
• Salt and freshly ground black pepper, to taste
• 3-4 tablespoons vegetable oil (such as canola, sunflower, or avocado oil)
• Fresh parsley or chives for garnish (optional)

Equipment

• Box grater or food processor with grating attachment
• Large bowl
• Clean kitchen towel or cheesecloth
• Large skillet or non-stick frying pan
• Spatula
• Paper towels or a cooling rack
• Optional: Baking sheet and parchment paper (for oven-baked option)

Instructions

1. Prepare the potatoes: Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes in a large bowl of cold water to prevent browning and remove excess starch. Let them soak for 5 minutes.
2. Drain and squeeze: Drain the potatoes and transfer them to a clean kitchen towel or cheesecloth. Twist and squeeze out as much moisture as possible—this step is crucial for crispiness.
3. Grate the onion: Grate the onion finely and add it to the potatoes in the bowl.
4. Mix the batter: Add the cornstarch, garlic powder, smoked paprika, salt, and pepper to the potato and onion mixture. Mix everything well until combined. The cornstarch will help bind the hash browns without eggs.
5. Heat the oil: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Make sure the oil is hot but not smoking.
6. Form and cook the hash browns: Scoop about 1/3 cup of the mixture and shape it into a patty with your hands. Carefully place it in the hot skillet. Repeat with the remaining mixture, cooking in batches if necessary to avoid overcrowding.
7. Fry until golden: Cook each patty for 4-5 minutes on each side, or until crispy and golden brown. Adjust the heat as needed to prevent burning. Add more oil between batches if needed.
8. Drain and serve: Transfer cooked hash browns to a plate lined with paper towels or a cooling rack to drain excess oil.

Optional oven-baked method: Preheat your oven to 425°F (220°C). Place formed patties on a parchment-lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway, until crisp and golden.

Tips & Variations

Pro tip: Removing as much moisture as possible from the potatoes is the key to perfectly crispy hash browns. Don’t skip the squeezing step!

• Add herbs: Fresh rosemary, thyme, or dill can add a lovely flavor twist.
• Use sweet potatoes: For a colorful and nutritious variation, substitute half or all the russet potatoes with sweet potatoes.
• Spice it up: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
• Make it gluten-free: This recipe is naturally gluten-free as long as you use gluten-free cornstarch or arrowroot.
• Try different cooking oils: Avocado oil offers a higher smoke point and subtle flavor, great for frying.
• Add veggies: Finely grated carrot, zucchini (squeezed dry), or bell peppers can be incorporated for extra nutrition and color.

For more creative vegan recipes, explore our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try hearty options like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Nutrition Facts

Note: Nutrition values are approximate and may vary depending on the specific ingredients and cooking methods used.

Serving Suggestions

These vegan hash browns are incredibly versatile. Serve them as a crunchy side to your favorite tofu scramble or vegan sausage for a complete breakfast.

They also work well alongside a fresh avocado toast or stacked with sautéed mushrooms and tomatoes for a hearty brunch plate.

For a quick lunch or snack, try topping hash browns with vegan sour cream, chives, and a sprinkle of nutritional yeast for a cheesy flavor. They also pair wonderfully with a fresh green salad or roasted vegetables for a light dinner.

If you love plant-based comfort foods, be sure to check out our Vegetarian Swiss Chard Recipes for Healthy Meals and Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more ideas to round out your meals.

Conclusion

This vegan hash brown recipe is a must-have in your plant-based cooking repertoire. It proves that you don’t need eggs or dairy to enjoy crispy, flavorful hash browns that satisfy your comfort food cravings.

With few ingredients and simple steps, you can whip up a batch in no time that tastes just as good as traditional versions.

Perfect for breakfasts, brunches, or even as a snack, these hash browns bring warmth and texture to your table. They’re customizable, adaptable to dietary needs, and pair well with a variety of dishes.

We hope this recipe inspires you to get creative with potatoes and enjoy a delicious vegan twist on a classic favorite. Don’t forget to explore more tasty vegan recipes on our site for wholesome, flavorful meals every day!

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